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Because, let’s face it, who among us would be honest enough to tell our friend, who has just cooked us Sunday lunch remember, that while their chicken was moist enough and the veg perfectly al dente, ‘sorry mate, your roast potatoes were a 5/10 at best’.

That would be socially unacceptable, at best.

So, to avoid awkwardness at dinner time, here is the fool-proof way to avoid ale and soft roast potatoes – and the simple mistake we’ve all been making

It's in the parboiling. Most cooks know to boil before roasting. Season the pan, leave the spuds to cook, then throw them in a baking tray with fat, salt, pepper, maybe a sprig of rosemary and a couple of garlic cloves.

But there's an issue of preparatory length, according to three Michelin-starred chef Heston Blumenthal.

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Heston advises leaving potatoes in to boil for 20 minutes before roasting, reports the Mirror. He also suggests putting the peelings in the cooking water to improve the flavour.

The reason for such intense softness is so that you ensure the potatoes scuff up as you drain them. You want them to crumble just a little, so that the fat covers a wider surface area and penetrates deeper.

If you really want that crispiness, score the potatoes with a fork. It creates ridges and grooves, a playground for golden, crispy goodness.